Preheat oven to 350 degrees F. Spray the bottom and all sides of a round or square cake pan or cupcake pan with non-stick spray. Dust the sides with granulated sugar.
Prepared Spiced Crumb Cake Topping; set aside until ready to use.
In a large mixing bowl of your electric mixer, at a medium speed, cream the butter. Add sugar, a little at a time, and beat together until well mixed and creamy. Add cake flour, baking powder, cinnamon, and milk, beating until smooth.Beat in vanilla extract.
In a separate dry bowl, beat the egg whites until soft peaks form (not stiff) and cling to the sides of the bowl. Fold into the butter/flour mixture. Pour the batter almost to the top of the cake pan or cupcake pan. Generously cover the top of the batter with the Spiced Crumb Cake Topping.
Bake approximately 20 to 25 minutes for cupcakes/ 30 to 40 minutes for full size cake or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.
In a large bowl, combine the flour, brown sugar, cinnamon, allspice, and nutmeg. Using a fork or pastry blender, cut in the butter and vanilla extract until well mixed. The mixture will create large, moist clumps.
Cinnamon Vanilla Tea Cake Recipe: https://whatscookingamerica.net/EllenEaston/CinnamonVanilla_TeaCake.htm